Heat oil in large pot over medium heat and stir fry the mustard and cumin seeds until they pop. Add onion, ginger, and garlic and stir fry until lightly colored. Add tomatoes with juice, beans (drained and rinsed), and 1 tsp curry paste (to start!). Simmer for about 20 minutes or until thick and saucy. Keep adding curry paste to taste during the cooking. Salt to taste. Pataks Madras curry paste is my favorite but other type work well too. This is easy, healthy, and really addictive! Serve with rice, pita, toast, chapattis, nan, straight from the pot....

I really liked this recipe! I did make a few changes, though, based on taste and available things around the house: I split the recipe in half, used pinto beans, used powdered mustard, ginger, and curry, added turmeric, chili powder, garlic powder, and minced onion to the mix (on top of the fresh garlic and onion), and probably ended up at least tripling all spice measurements as I cooked it. Ate it over basmati rice--absolutely delish!!

I hesitated to reply since I did have to tweak the recipe a bit due to what I had on hand but my substitutions mimicked the original recipe and it was great! I did not have fresh ginger so I subbed powdered. I'm also didn't have any canned tomatoes so I used 2 fresh and about 2T tomato paste. No curry paste either so I subbed about 1 t curry powder and a pinch of cayenne, turmeric, garam masala and coriander. I also added cooking liquid from the kidney beans I pressure cooked and simmered it until the beans were broken and sauce thick.

I have a new infatuation with Indian cuisine. I cook it several times a week. This recipe will make it into my regular rotation!

we used pataks madras curry paste - and it was great. It was my first time using madras paste - as i normally just use generic curry powder, but this was great. We served this with brown rice and kept my boyfriend and I full for a long time.

We didnt have mustard seeds, so obviously they were omitted.Next time I may try adding some cauliflower or green beans just so I dont forget my veggies! :P

Made this again and added only about 1/2 an onion and it turned out better than last time. I used 2 tsp of curry paste 1tsp of curry powder. Still not spicy :(. Next time I make I'll use the tomatoe juice to make the rice b/c unless you put it in the fridge its a little too soupy for me but cold its amazing.

This was pretty good but even though i added like 5 tsp of curry paste it didn't turn out spicy. :(. Plus i think the whole onion was a bit much and if i make it again i'll definetly use less... but still should be tried.

I really loved this! I used double the amount of garlic/ginger (got a bit excited :P), threw in some vegies (zucchini, red pepper, green beans, potato) and used one can each of kidney beans and cannellini beans. I used about 2-3 generous teaspoons of HOT curry paste and it was rather spicy so may cut that down a bit next time. Served over brown rice with some freshly baked bread, this was delicious and I will definitely be making it again when I need something quick, filling and tasty. Thank you very much for posting ;)b